Raspberry frozen yoghurt

Prep: 20 mins
Raspberry frozen yoghurt
A great alternative to ice-cream and you don't need an ice-cream maker.

375g fresh or frozen raspberries

3 tbsp lemon juice

220g sugar

Pinch salt

400g full fat Natural yoghurt

240ml milk

Pour the raspberries into a large pan and gently cook on a low heat for 3 minutes, crushing them with a potato masher or fork.

Add the lemon juice, sugar and salt. Stir until the sugar is dissolved.

Remove from pan and set aside to cool.  If you want a smooth texture, simply strain the lumps out.

Stir in the yoghurt and milk and mix until combined.

Pour into a dish suitable for the freezer and cover with clingfilm.

Place in the freezer for about 90 minutes until the edges are frozen but the middle in soft.

Remove from freezer, beak into pieces and beat in food processor until soft but not melted.  

Return to freezer. Repeat steps 6 and 7 again.

Serve with fresh raspberries. 


Preparation Time
20 minutes

Main ingredients
Dairy, Fruit

Recipe Type
Dessert, Healthy, Kids Food

Level of Difficulty

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